Description
These sweet chili meatless meatballs are the perfect quick and flavorful dinner for busy weeknights or casual gatherings. Packed with plant-based protein and coated in a sticky, tangy sauce, they’re both comforting and satisfying. Ready in under 30 minutes, they’re a delicious way to enjoy a meatless meal without sacrificing flavor or texture.
Ingredients
-
1 package (14 oz) plant-based meat crumbles or meatless ground “beef”
-
1 cup panko breadcrumbs
-
2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
-
1/2 cup finely chopped onion
-
2 cloves garlic, minced
-
2 tablespoons soy sauce or tamari
-
1 teaspoon smoked paprika
-
1/2 teaspoon black pepper
-
1/2 teaspoon salt
-
2 tablespoons olive oil for frying
-
3/4 cup sweet chili sauce
-
1 teaspoon rice vinegar (optional)
-
1 tablespoon chopped fresh parsley or cilantro for garnish
Instructions
-
Prepare the flax egg by mixing ground flaxseed with water in a small bowl. Let sit for 5–10 minutes to thicken.
-
In a large mixing bowl, combine plant-based meat crumbles, panko, onion, garlic, soy sauce, smoked paprika, black pepper, salt, and the flax egg. Mix until just combined.
-
Form the mixture into 1–1.5 inch meatballs and place on a tray lined with parchment paper.
-
Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer and cook 6–8 minutes, turning occasionally to brown all sides.
-
Reduce heat to low and pour sweet chili sauce over the meatballs. Toss gently to coat evenly. Add rice vinegar if using.
-
Simmer for 3–4 minutes to allow flavors to meld and sauce to thicken.
-
Transfer to a serving platter, drizzle with remaining sauce, and garnish with parsley or cilantro. Serve immediately.
Notes
-
For gluten-free meatballs, substitute panko with gluten-free breadcrumbs or almond meal.
-
Baking alternative: Preheat oven to 400°F (200°C), bake meatballs 15–18 minutes on parchment-lined sheet, turning halfway, then toss in sauce.
-
Adjust spice level with chili flakes or hot sauce if desired.
-
Meatballs can be frozen with sauce for up to 2 months; reheat in oven or skillet before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes